Summer is the perfect time to explore new vegetables.   Whether you are growing them in your garden or selecting them at the farmer’s market there is such a wide variety of options available.  Marinated vegetables is one of my favorite ways to enjoy the garden abundance.

You can use any type of vegetable for this side dish.  So try your favorites or add in something new.  You can make it mild or add a little spice to it.  Each batch can be made with a different flavor combination.  I like to make small batches so that I can use them fairly quickly.

What you need to make Marinated Vegetables…

Vegetables obviously

This really can be your choice.  You can use a single vegetable or add in a variety of veggies.  I like to select a variety of different colored vegetables for my mixture.  Such as onions, bell peppers, broccoli, cauliflower, zucchini, cherry tomatoes, radishes and carrots.  You can also include corn off the cob which works well if you are using your marinated vegetables as a summer salad.  You can also incorporate canned vegetables such as artichoke hearts and olives.

Marinade for the Vegetables

You can make your own marinade from a simple recipe, use a homemade vinaigrette or even use a store bought salad dressing.  I like to make my own so that I can control the amount of sugar I use.  However, you can find some good options at the store if you don’t have time to make your own.  The marinade can be used cold or heated up to infuse the flavors more rapidly.

Time for the Vegetables to soak up the great flavors

For the most flavorful vegetables you want to give them a chance to absorb the delicious flavors.  I usually allow them to soak for 12 hours before eating but you can certainly let them continue to marinate.

Ways to use your Marinated Vegetables

1. Eat them right out of the jar!
2. Use them as a side dish or condiment at your next BBQ.
3. Serve them as a salad.
4. Cut the vegetables into small pieces and use in a pasta salad.
5. Add them to your taco or pita pocket sandwich.
6. Give a jar as a hostess gift.
7. Make a vegetable tray for your next backyard gathering that includes marinated and fresh veggies.

This simple way to use vegetables is so delicious.  You can quickly make a few jars so that there’s always some available.  Just be sure you have room in your refrigerator.  Also, you can keep adding vegetables to the marinade after the jar is empty.  I would only reuse it up to a couple of weeks however.  Once your jar is empty of vegetables you can use the marinade as a salad dressing.  So many options for this simple marinated vegetable side dish.

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Basic Marinated Vegetables

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

Whether mild or spicy, these marinated vegetables offer a great way to use up small amounts of vegetables from your garden or refrigerator.

Course: Appetizer

Ingredients

Marinade

• 11/2 cup vinegar, such as wine, apple cider or rice vinegar
• 1/2 cup oil
• 1/4 cup onion, finely chopped
• 1 clove garlic, minced
• 2 tsp sugar
• 1 tbsp fresh basil, chopped (3/4 tsp dried)
• 1 tsp oregano, chopped (1/4 tsp dried)
• 1 tsp salt
• 1/2 tsp pepper

Vegetables

• 1 cup zucchini slices
• 1/2 cup cauliflower florets, quarter sized
• 1 cup red bell pepper strips
• 1/2 cup carrots, cut into thin strips
• 1 cup green beans, trimmed and blanched for 2-3 mins.

Instructions

1. Mix the marinade ingredients and bring to a boil.  Simmer for 10 minutes.
   

2. Prepare the vegetables.  You can use any vegetables of your choice.  You will need about 4 cups total for 1 jar.  Arrange half of the vegetables in your jar. 

3. Pour half of the slightly cooled marinade over the vegetables.  Finish filling the jar with the remaining vegetables.  Add the rest of the marinade.  Seal the jar and refrigerate 8 hours or longer.  Keep refrigerated and use within 1 week.